Real Food Weekly- February 10, 2011

I love Thursdays! Now I get to see what great real food you are cooking. It’s so exciting to gather new ideas especially this time of year where the weather is cold and seasonal offerings are not as plentiful as summer months.

I can’t wait to see what you share this week. Here are the guidelines.

Guidelines:

Please link back to this post so your readers can find lots of great recipes.

Link to your individual post, not your home page.

Please share recipes made with very little packaged ingredients but using single food ingredients or Real Food. Maybe 1 or 2 if the list of ingredients is long. If I bake something I’m usually using almond flour but I didn’t make it myself. So you see where I’m going with this.

Please do not link giveaways or book reviews, this is for recipes with Real Food.

As always, have fun!

Now hopefully that doesn’t seem to difficult. The point is to share Real Food with Real People!

Please don’t make me be a meanie and have to remove your link if you don’t follow the guidelines.

When you share your recipe feel free to grab one of these badges, or as Tia calls it Real Food Bling, and add it to your post. You can even add it to your blog sidebar.

9 Responses to Real Food Weekly- February 10, 2011

Thanks so much for highlighting my kale chips! I am loving Real Food Weekly, because I've fallen in love with REAL food! Thanks so much for hosting this each week. I learn so much from the submissions. This week I've submitted Swiss Chard and Veggie Stew, because it just tastes like winter comfort. Stay warm!

With Valentine goodies coming very soon, I've made some Bean Salad with Dijon Dressing to offset some of the anticipated sweet treats This salad can be made with garbanzos or cannelini beans. (It's GFCF, egg-free, meat-free, nut-free and sugar-free.) It's good by itself or over a bed of lettuce.